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Preheat your oven to 350 degrees F.
Chop the pumpkin in half and scoop the seeds/membranes out.
Put parchment paper on the baking sheet. Lay the pumpkin cut side down on the parchment paper.
Cover the pumpkins/baking sheet with tin foil and roast for 1 ½ hours.
Once the timer goes off, remove the pan from the oven and lift off the tin foil.
Flip the pumpkins cut-side up and scoop out the cooked pumpkin flesh.
Puree the pumpkin flesh with 1 tbsp diced butter, ¼ tsp. ground nutmeg, 1 tsp. salt, 8 torn sage leaves, and about ½ cup veg. stock.
In a large dutch oven, heat olive oil and add chopped shallot and minced garlic. Cook until shallots are soft.
Add uncooked Arborio rice and cook for about a minute, then deglaze with 3 tbsp. wine.
Add stock one ladle at a time, stirring until absorbed, until the rice is al dente.
Turn off the heat and add nutmeg, shredded Gruyere, Parmesan, pumpkin puree, and cooked sausage.
Garnish with sage and serve immediately.